The Two Minute Pumpkin Pie (Paleo)

Tuesday, October 2, 2012

This was a completely accidental (awesome) recipe. One day last week I was majorly craving something sweet. I looked through my cupboards and we literally had NOTHING expect a few cans of organic pumpkin puree (yippie...not really) and some baking ingredients. I followed the basic outlines of my chocolate Paleo mug cake recipe with a few modifications (obviously adding pumpkin) and stuck it in the microwave saying a little prayer that it would not completely suck.

HOLY pumpkin pie... in literally 2 minutes!! I wish this did suck so I can stop making it. Seriously.

*If you are allergic to almond meal you can substitute coconut flour. The consistency will change a bit though.

Directions:
Mix everything together really well. Place in a mug or a small microwave safe dish and microwave for 2 minutes (cavemen used microwaves I know it). Hurry up and eat it all to yourself. This is a tough one to share.

I made this for my husband again that same night (he is my official taste tester) and he took one bite and shouted "Dank!" I actually looked up dank (before I put a word which I have no clue what it means in my blog) and it is an expression used by stoners and hippes, neither of which describes my husband ha...but basically he was trying to get across that this was pretty damn good. This is going to be a regular treat around here this fall for sure.

On a side note: If you don't know what to do with the leftover pumpkin puree, you can always make a Pumpkin Enzyme Mask :)

Make an enzyme mask with the leftovers? Riiiight. Leftovers=more pie! Seriously tho, just started my Paleo adventure and I'm hopping all over your blog, thx for all you've shared! You're...uh...Dank! ;)

I'm a huge fan of the chocolate mug cake! I've made it several times already since discovering it on Sunday! Two batches went to my dad for his birthday (I threw in some mini chocolate chips and sliced the cakes after I cooked them so they were kinda like brownies). So much easier than baking an entire cake :) So, today I was wondering if there was a way to make it vanilla, so instead of the cocoa powder, i subbed 3 tbsp of unsweetened shredded coconut. I guess it tasted a little more coconut than vanilla, but it worked for me! I can't wait to try the pumpkin pie!!!

This will be what I make myself for thanksgiving, thank you! I'm newly diagnosed type 2, so I'm really trying the paleo way to control rather than ADA diet. I'm worried about the tablespoon of honey - do you feel it affects your blood sugar much?

I made it last night with some adjustments. Since i wanted to make enough for the family, i used about 1 can and a half of pumpkin puree. This was a pain because i had to multiply this recipe by 6. I switched out the coconut oil and used sunflower oil instead. I did this because I didn't want the pumpkin pie to taste like coconut. I put it all in a large pyrex and baked it at 350 for 55-60 min.

It is delicious! It was cute and puffy, but when you take it out of the oven, it deflates. It's still good though and very light.

Made this tonight, and it was great! Instead of pumpkin, I used some buttercup squash that I had just cooked up the other night, and it tasted so good! We ate half, and are saving the other to see what it tastes like when it's cold like pumpkin pie. :) Thanks for a great recipe!

I've made this with winter squash (mostly butternut) twice now and in the oven. I used 2tbs coconut flour instead of the almond flour. Wanted to make some for everyone so I multiplied the recipe by 4, put it in a greased glass bread dish and cooked at 350 for about 20-25 minutes, nice and brown on top. Was probably drier than pumpkin pie filling but was really delicious. I'll make it again and add an extra egg for the same number of servings. BTW I mixed the squash with skins on (but no seeds) and all the ingredients in my vitamix and it was really very good! Great way to get those orange veggies in my kids. Thank you!

This was awesome. I don't know how this would fit in a mug - I mixed it in a regular-sized bowl and it was full, so I just nuked it in that. It took 2 1/2 minutes so that it wasn't still runny in the middle. I topped it w/ chopped pecans and whipped cream, and it totally took care of my pumpkin pie craving!!

This is fantastic since on the weekdays, I usually want some sweet after dinner or something and averts the crisis of going out and buying an ice cream sundae or a candy bar in a pinch. I tripled the recipe for my husband and I!

My 11-year old son and I prepared this recipe tonight. We could not believe how similar the texture was to a traditionally-baked cake. The taste was delicious too, so we made two batches. Thank you for sharing this recipe--it has convinced me to consider additional Paleo items.

If you didn't have coconut oil, what would you suggest as an alternative? By the way, Lindsay...I LOVE your recipes. I made the chocolate paleo a few days ago and we loved it! My Gluten-free and prediabetic husband and I thank you! Delicious!

We don't really do the pumpkin pie thing in Australia like the Americans do but I *love* pumpkin so was super excited when I saw this. I have recently become addicted to the flaxseed meal mug muffin recipe I found on FastPaleo.com so knew I was going to love this. Once I googled how to make pumpkin pie spice I was set! Took 3 minutes in my microwave because it was still very soft on top and I was worried it wouldn't be cooked through but OMG - it was like pumpkin heaven in my mouth and will definitely be a regular.

Just like the mug muffins I normally make I split the mix between two mugs and it worked perfectly.

So I just made this delicious recipe. As one of the other posted commented my batter was also too much for a mug or small ramekin. I ended up using a 5" ramekin. After 2 mins in the micro it smelled great but was still super "wet" looking. I ended up cooking 2 more mins! It came out still looking quite gooey but the taste awesome. Is it normal that the texture of mine was still sticky and gooey? Almost like the consistency of a real pumpkin pie filling. Any feedback would be great...Thanks!!!

I LOVE this recipe! I've made it numerous times and it is nomness! Sometimes I've put a cream cheese frosting on it to make it a bit more decadent (not that it needs it but I'm a lush) Anyhoo thanks for sharing! I agree with your husband, Dank!!!

so yummy!!!!! I used the coconut flour, and didn't have pumpkin puree so just roasted one in the oven and used that...and didn't have honey so had to use maple syrup....and still sooo good!!!! will be making this one again...has more of bread texture maybe becuase of using coconut.

The can of pumpkin that had been in my cupboard for months just screamed to me. I blended it with a can of coconut milk, 2 eggs, a lot of pumpkin pie spice and vanilla, and two dates. I poured some in a cup and nuked it for about 1 1/2 minutes. It was pumpkin mousse and my craving is gone. I have some of the uncooked combo left, so I'll try adding your other ingredients and see what happens. But not tonight - I'm all pumpkined out! I've never done this cake/mousse in a cup thing before...this could be dangerous.

I made this for breakfast :) with stevia and egg whites, and 1 tbsp. of flax meal with 2 tbsp. of almond meal. 1 tsp of coconut oil and used 2 tbsp. of almond milk. It made less of a cake like texture, but also cut out some of the cals, carbs and fat :)26 g fat/350 cals/10g carbs/8 g fibre/16g proteinPaleo approved!!!

Thought I would post this since no pumpkin pie is complete in my opinion without whipped cream and this is by far the easiest and most paleo:

Take a can of full fat coconut milk and put it in the fridge and let completely chill. Take out and pour out the water, take remainder and stir together with 1 tsp vanilla and a 2 tbls raw honey or 100% maple syrup, voila! it's creamy and fluffy and delish and takes about 2 minutes.

I had to run off and try this since I was pms-ing and trying to eat clean and healthy! Very good, came out great! Thanks! I am anti microwave myself but I broke my rule to try, I hope it works in the oven as well for future sweet attacks :)Thanks!

I am eating as I type it. I am quitting sugar so I didn't use honey, but instead added a packet of stevia. I would double the spice amour next time and maybe cheat and use the honey instead ;) Very delicious recipe!

Wowza! I found your blog last night (a friend of mine mentioned it) and I just got home and had to make this. I used maple in place of honey just because I like it with pumpkin. It is amazing! I cooked it for 3 minutes in a large mug and it's awesome. Thinking of making another to try it cold tomorrow for breakfast. I love healthy desserts! Hoping my daughter will like it too. Love sneaking veggies in.

This is amazing, as usual! I made it (for breakfast haha) in a small mixing bowl and had to cook for about 5min. Delish!My son and I just made it again today to share as a treat, adding some dark chocolate chips- way too good!

This recipe looks great, how many grams is 1/2 cup pumpkin puree? I found on the web it to be about 110-120g, is this the amount you use for this recipe because it seems quite a lot for only 3 tbsp almond flour? Any advice would be much appreciated!

Danke shoen (pronounced donka shayne) is German for "Big thank you!" So, even if your husband and others who say Dank, don't speak German, they may have picked up the general idea. ... Your pumpkin pie looks great, we will try it!

I made this, subbing 1 Tbsp. Pumpkin Seed protein Powder for 1 of the tablespoons of almond flour. Also used agave nectar as my sweetener. I divided into 2 ramekins. Still did 2 minutes in microwave. Totally delicious, rich, moist, and satisfying, thanks so much!

Oh, this is SOOOOO good. Could definitely be dangerous. I'll make it for my dad too since he loves pumpkin pie. I used maple syrup (2 Tbls) instead of honey, & unsalted butter instead of coconut oil. Stirred mix again after 1 min in MW. Took total of 2 1/2 min. The hardest part.... Waiting for it to cool enough to eat! This is a keeper!